Dietitian-Approved Light Cinnamon Brioche Recipe – A Delicious Treat!

If you’re one to frequent coffee shops to satisfy your sweet tooth cravings, you’ve probably encountered cinnamon rolls at some point. These cinnamon-filled pastries, reminiscent of our raisin snails, are immensely popular in the United States, typically topped with icing. However, these warmly spiced treats actually originated from Sweden in the early 1900s, known as Kanelbullar. Unlike their American counterparts, which are richer due to the generous icing, the Swedish version is less fatty and typically sprinkled with sugar pearls, enjoyed during breakfast or fika, the beloved coffee break in Scandinavian culture.

Yet, behind this quintessentially autumnal treat, which has a natural ability to warm up our cozy moments under a blanket, lies a recipe laden with calories. The main culprit? Butter. It’s used liberally in both the dough and the cinnamon filling, and the calorie count can quickly add up, especially if you opt to smear them with cream cheese frosting. If you’re tempted by more than one slice, it might be wise to postpone checking your lipid levels… unless you choose a lighter version.

Dietitian Élodie Colombel is adept at making over-indulgent desserts a bit more guilt-free. She has tackled the beloved cinnamon rolls: “soft, aromatic, and far less caloric than the traditional version. Enjoy without restraint!” claims the expert. So, what goes into these lighter cinnamon rolls?

For a single serving, knead 40 g of flour with 50 g of skyr (plain yogurt works too) to form a dough ball. Roll it out into a large rectangle on a floured surface. Next, prepare the cinnamon filling by mixing 1 heaping tablespoon of ground cinnamon, 1 teaspoon of coconut sugar, and 2 tablespoons of unsweetened apple sauce, then spread this mixture over the dough. Cut the dough lengthwise into two strips. Roll the first strip up tightly, and continue with the second strip to form a large spiral. Place the roll in a small baking dish (like a ramekin) and bake for 20 minutes in a preheated oven at 180°C (356°F).

Want a classic American finish? Top your roll with a quick glaze by mixing 1 teaspoon of powdered sugar with 1/2 teaspoon of water. No butter in sight, but still full of heart (and flavor).